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Easy Ube Mochi Recipe (GLUTEN FREE)

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Ube mochi: Vibrant purple bite sized pieces of rich, buttery, chewy goodness. These delicious dessert treats are simple to make and perfect to share with family and friends.

ube mochi

A big influence in modern Hawaiian cuisine comes from the Japanese. The Japanese immigrated to Hawai’i to work on the sugarcane and pineapple plantations and along with them they brought ‘ono foods and traditions. Everything from sushi to ramen to mochi.

Let’s talk about mochi. Mochi has to be one of my favorite Japanese desserts. It is made of glutinous rice, sugar, and water. But don’t be misled, mochi is gluten free. The term glutinous is used to describe the stickiness of the rice after being cooked.

mochiko flour
ube extract

If you love mochi check out my other mochi recipes:

ube mochi

This mochi recipe is ube flavored. Ube is a purple yam common in the Asian tropics. It is often mistaken for taro or purple sweet potato. Ube has become a popular flavor for desserts.

If you like ube you have to try ube crinkle cookies and ube air fryer donuts.

ube mochi

What do I need to make ube mochi?

ube mochi ingredients
(not pictured: butter)

How to store ube mochi?

Ube mochi is best eaten fresh, however if you do have some leftover place in an airtight container at room temperature. This will keep for 2-3 days.

Can ube mochi be refrigerated?

You can refrigerate ube mochi, however it tends to dry out and harden quickly. It’s best to leave at room temperature. If you opt to refrigerate the mochi you can warm it up in the microwave or leave out at room temperature to warm up. When warming up in the microwave you may notice some of the butter separating from the mochi.

How to make ube mochi?

Preheat oven to 350F.

In a medium mixing bowl combine wet ingredients: eggs, milk, coconut milk, vanilla. Stir to combine. Set aside.

In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder, and salt. Stir to combine.

Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.

Line a 9×13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.

Place in oven and bake for 1 hour or until the top is golden brown.

Let pan cool completely before cutting and enjoying.

ube mochi

Ube Mochi Recipe

Relle Lum
Ube mochi: Vibrant purple bite sized pieces of rich, buttery, chewy goodness. These delicious dessert treats are simple to make and perfect to share with family and friends.
4.45 from 479 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Desserts
Cuisine Hawaiian
Servings 36 pieces
Calories 95 kcal



  • Preheat oven to 350F.
  • In a medium mixing bowl combine wet ingredients: eggs, milk, coconut milk, ube extract, and vanilla. Stir to combine. Set aside.
  • In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder, and salt. Stir to combine.
  • Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.
  • Line a 9×13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.
  • Place in oven and bake for 1 hour or until the top is golden brown.
  • Let pan cool completely before cutting and enjoying.


*Ube mochi is best stored in an airtight container at room temperature.


Serving: 1pieceCalories: 95kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 28mgSodium: 74mgSugar: 12g
Keyword dessert recipe, desserts, easy mochi recipe, easy recipe, gluten freen, Hawaii food, Hawaiian food, japanese food, keeping it relle, mochi, sweets, ube, ube mochi
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ube mochi

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By on March 3rd, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

152 thoughts on “Easy Ube Mochi Recipe (GLUTEN FREE)”

  1. This kinda remind me here in the Philippines since Ube is a popular dessert. I love when you make into Ube Mochi. Looks absolutely delicious.

          • Hi! I just made this ube mochi. Does it harden after it completely cools? I took mine out after 1 hour and made a mistake of cutting it before it cooled all the way thus the mochi is still soft in the inside. Also mine did not brown completely. I used evaporated coconut milk and dairy free butter and alternative sugar. I think it works because it still tasted good besides it being soft.

          • Aloha Josie,
            Mochi does not harden. I remains soft and squishy, but should not be wet. I’m not sure if the change in ingredients would change to taste or texture.

      • Just made this! But I had to divide it into 2 square pans because I didn’t have a 9×13 pan. I still baked it at 350 but only 50 min because it came out more cake-like. What do you think went wrong?

        • Hi Karen. The type of pan and depth you use will affect baking time. Also where you place the pan in the oven and how many things are baking at the same time.

  2. This is delicious and perfect for potlucks! Took me a couple tries but like you said the key is stir, stir, stir!😁 Thank you for sharing your delicious recipies!

  3. This recipe was DELICIOUS! My family looooved it. I was just wondering how you got the top to be so golden brown and flakey? Mine turned out flat and boring compared to your photos! Did you place the pan on the top rack or the middle rack?

    • Hi Dan. Awesome! Glad your family loved it. I bake mine on the top third of the oven. You could always just leave it in a little longer if you want it more golden brown on the top. Thanks for stopping by!

      • Hi!!
        I just took this out of the oven right now! Can’t wait for it to cool! I do have the same concern as to how yours is golden brown on top? I read too said to leave it in longer, but I’m afraid it will get darker more than golden? Help! 😭

  4. I am planning on making this but with actual ube halaya. In doing so, how would you change the list of ingredients? Thanks so much!

  5. I can’t wait to try this simple mochi recipe today, I got all the ingredients in my pantry..thanks for sharing.

  6. i followed your recipe to the tee and it is delicious however
    my finished product turned to blue green in color!
    does not look attractive 🙁

  7. Aloha Relle,

    Ube mocha looks delicious! I do not have and can not find ube extracts but I have ube paste. Could I use that and if so how much do you suggest?


    • Hi Gena. Where do you live? Many grocery stores in Hawai’i carry ube extract. Amazon also carries it. When you say ube paste are you referring to ube halaya?

  8. 5 stars
    During shelter in place, my daughter asked to try this new place that had lots of ube desserts. I called but they ran out so searched online for a recipe. I discovered this and was thrilled because I made it and everyone couldn’t stop eating it. What I liked best – it was so easy. We love mochi and mochi desserts has gained popularity in the past year in the Bay Area.
    I’m wondering how a matcha version could be done because that’s my other daughter’s favorite flavor. Mahalo!

  9. hello relle,
    thank you for your ube butter mochi recipe! i look forward to making it 🙂 if i add ube halaya, how much do you recommend i add?

    • Hi Cheryl. Are you planning to add that along with the extract or omit the extract and use just the ube halaya? In all honesty I have not tried either. I’d start with 1/2 cup and add more as you need. I would say if the color and flavor are not where you want it to be, then add in the extract for a color and flavor boost.

  10. Tried it and it came out perfect I used the glass 9×13 Pyrex pan. Also I left the mochi in for 25mins more and it got the perfect brown crust on top!! Love the recipe can’t wait to serve it to serve it at my family parties!!

    • Hi Sue. You can, but I would not really recommend it. It just doesn’t taste the same after. You could definitely cut the batch in half if this is too much for you. Have a great day.

  11. I was wondering if this recipe would work if I skipped the 2 cups of milk? Thanks! I wanted to get started on this but milk is the only ingredient I’m missing.

  12. Hi! I know you mentioned Amazon sells Ube Extract, but was wondering if you know of any stores on Oahu that sell Ube Extract? So far I’ve checked Food Land, Safeway, and Don Quijote and haven’t had any luck. Thank you!!

  13. I made this for a Hālau gathering a few days ago and everyone raves about it! There was not a piece left. Mahalo Relle for this easy and tasty recipe that I will make again and again!
    Kona – Fort Lauderdale,FL

  14. Made this today and it was so yummy! I didn’t have coconut milk but had coconut cream, so I combined half coconut cream with half milk to sub for coconut milk. I made half the recipe using a 9in round cake pan since I didn’t have a 9 x 13 pan. I cooked it a bit longer to try to get it golden brown (about 15 mins). Definitely recommend trying to get the golden brown crispiness since it’s such a yummy texture! Thanks for this recipe!

  15. Hi Relle! This recipe seems great. The consistency I had when I put it into the oven was watery / liquidy. Is this normal? Thank you 🙂

  16. Hello! I was wondering if I cut this recipe in half would it fit in a 8×8 pan? & do I put it in the oven for half the time? Thank you!

  17. I tried the recipe but it came out like cake, I wonder if the eggs are not necessary since the Mochiko box doesn’t include it.

    • Hi. This is a flavor twist on classic butter mochi. The texture is more dense then your traditional mochi. The top will be browned and and slightly flakey, but it should not yield a cake like texture throughout. Eggs are an essential part of butter mochi. If you make traditional mochi then you do not need eggs.

  18. I really enjoy making this one. I probably made it six times already and enjoy it every time!
    One question. Sometimes it comes out really chewy like classic mochi and sometimes little dense. I couldn’t figure out why it’s little different sometimes.
    Do you have any idea? Any feedback would be great!

  19. thank you for sharing this. I grew up in the philippines and was craving a dessert just like this. I made this but subbed somethings to make it dairy free and to use some stuff I had on hand. Used Used 7.5 oz of condensed coconut milk. Plus 7 oz of almond milk (to make it equivalet to 13.5 oz can of coconut milk)
    2 cups of almond milk.
    1/2 coconut oil instead of butter.
    Used Erwan brand of glutinous rice flour.
    and used only 1 1/2 cup sugar
    I didn’t brown on top like the picture but it was so delicious. Excatly the chewy on the inside, crunchy on the outside textrue I was looking for. Next time though I would use just regular coconut milk, reduce the sugar to 1 cup and put it in cupcake or mini cupcake pans to get more of the crunchy / chewy texture combination.
    Overall, I think this is a foolproof recipe and very thankful that you shared it.

  20. Aloha, just made this today. Thanks for the recipe. It didn’t brown but still tasted perfect. It was a little oily. Any thoughts as to why? I’m thinking we didn’t mix well enough (my 4 year old helped). But still came out delicious.

    • Hi. Thanks for sharing. Yes if it’s not mixed well the butter can make it a little oily. If that happens you can use a paper towel to soak up the excess butter. Have a great day.

  21. Hi Relle!

    2 questions. Would the cook time differ if i was to use a glass pyrex vs a non stick pan. Also, would whole milk INSTEAD of the 2% milk make a difference?

    Thank you for this recipe. I cannot wait to make it for christmas!

    • Hi. Yes baking time changes with a glass pan vs non stick. You may want to drop the temp slightly and bring it out quicker. Glass takes longer to heat up, but once it is hot it gets really hot. And yes you can exchange whole milk in the recipe. It’ll have a richer flavor.

  22. Hi Relle. I’m wondering if you ever baked this in muffin tins. If so what would be the cooking time for this. We were thinking t would be easier to gift (and eat) with a cupcake liner. Mahalo!

    • Hi. I have not done it personally, but some of my other followers have and said it turned out great. Sorry not sure on the time. I’d check it at a shorter time first and go from there. Let me know how it goes.

  23. Hi!

    Can these be made into cupcakes? Using a cupcake pan to bake?

    What is the time and temp if possible?

    Thanks so much!

    • Hi. I’ve heard others say it works, but I personally have not tried it. The temp would stay the same, but likely the bake time would decrease. If you try it let me know.

    • Hi Jane. I have not tried coconut cream before. I am not sure it will give it the same consistency as the coconut milk. If you try it let me know.

  24. Love your recipes! Question. I’ve been making this with oat milk and I always have to add on a LOT of cook time…how do you know when it’s done? Is it always going to stick to whatever you poke into it when checking doneness? What’s the secret to knowing when to take it out 😭

    • Aloha Tehani. I haven’t ever tried it with oat milk. Not sure if that would change the baking time. Bake time can very based on type of pan used (glass, dark metal, light metal), elevation, etc. The center will be sticky. As long as the toothpick is not having batter itself stick to it, it is done. Crumbs or sticky mochi is fine.

  25. I finally made this today. This is so AMAZING and so easy to make!!! I added shredded coconut to my batter, and of course they all sank to the bottom of the pan, but it didn’t affect the texture of my finish mochi. It actually enhanced the flavor of the coconut making it taste even richer, and biting on some pieces of coconut here and there was such a treat.
    Thank you for the recipe, I know I will be making this again and again. Mahalo!

    • Aloha Joan. Sorry I haven’t tried it in a muffin pan. It will all depend on the thickness. The thicker it is the longer it takes. I wouldn’t go much thicker what what mochi normally is though.

  26. By using Baking Soda instead of Baking Powder would it change the texture of the mochi? Just wondering because some recipes call for baking soda.

    • Baking soda and baking powder are both leaveners, but can require different amounts when baking. I haven’t tried this recipe any different than what I list on the site.

  27. Aloha! I’m so happy to find your recipe and making it right now 🙂 I did notice as I was combining the dry ingredients it didn’t include the salt anywhere but it was listed as an ingredient with 1/2 teaspoon….I did add it so hopefully it’ll be ok?

  28. I made this for my daughter’s bridal shower this weekend. Recipe was so easy to follow and the results came out fantastic. The guests and family enjoyed them. Thank you for sharing 🙂

    • Aloha. I’ve never made this recipe dairy free, but I’d assume you can swap out the milk for non-dairy milk. If you try it, let me know. Have a great day.

    • Aloha Tanisha. Whole milk gives it the richest flavor. You could likely use any milk you’d like. I have never tried almond milk. If you try it let me know. Have a great day.

  29. I made this tonite and thought I’d try your recipe. Yours is the best one out of the 3 ube butter mochi recipes I’ve tried. It was delicious and it had the texture and consistency of a butter mochi I want. It was just like the butter mochi we ate in Maui. In addition to your recipe I piped in a jar of UBE halaya which made it even more delish. THANK YOU FOR THIS!

    • I recommend using unsalted so you can control how much extra salt gets added to recipes, however if you only have salted that’s find just omit the added salt. Hope that helps.

  30. 5 stars
    Wonderful, easy recipe! I made it as it is several times, and it comes out perfectly. Will now try a non-dairy version for my non-dairy, gluten-free friends!

  31. 5 stars
    This recipe is outstanding! Thank you, Relle 🙂
    I didn’t read the directions thoroughly and melted the butter and mixed in all of the wet ingredients. Then, I mixed all of the combined egg ingredients into the mixed dry ingredients. Thankfully, it all worked out and resulted in a nice soft mochi. I think it was much closer in texture to chichidango than butter mochi but that could be simply because the butter mochi I’ve made is more dense.
    Like others noted, mine didn’t seem to have that beautiful dark brown crackly top. However, the dark brown crackle to appeared once the mochi had cooled.
    The only modification I made was to use Splenda in place of the sugar.

  32. Aloha Relle
    I used your receipe a few times and it is always a hit but I have one question, I noticed that there is liquidy oil around the edges when I take it out of the oven and after cooling it off, I seem to have an oily bottom sometimes its really oily if if it sits long enough. But the mochi has cooked through. Could this be from the brand of butter or coconut milk? Or should I leave it cooking longer? My oven is old and I do have to bake item a bit longer than the noted times.

    • Aloha Jen. Be sure to mix the ingredients until well combined before putting it into the pan to bake. Try to get it baking as soon as you pour it in, rather than letting it sit. This allows the butter to be better incorporated into the batter and bake more cohesively. If your have excess on the edges one baking has completed, you can always use a paper towel to soak up the excess. Mahalo for stopping by.

  33. 4 stars
    Tyty for sharing this recipe…..the mochi came out exactly like the picture…..the texture was great. There was however, a medicine like aftertaste. I will try this recipe again and decrease the ube. :).


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